KULFI

KULFI

There are many variations of Kulfi and many people have different recipes to suit their tastes. This a recipe that I have found to never fail. Of course the easiest way to get Kulfi is to go and buy the ready made one - no cooking, no hassle! But for those, like me, who like to try out home made foods and confections, may give this recipe a try. 

INGREDIENTS

1. 1 Litre Full Cream Milk
2. 1 and a quarter Cup Sugar
3. 3 Level Tbsp Cornflour
4. 5 Tbsp Milk Powder
5. Few Strands of Saffron (Optional)
6. 1 Heaped tsp of Cardamom Powder
7. Chopped Almonds and Pistachio

PREPARATION

Place all the above ingredients in a pan. Add only a little of the chopped nuts and save the rest for later.

Whisk well and place pan on heat. Let it come to the boil and then reduce the heat to simmer, stirring with a whisk continually. You will need to simmer only for about 5 minutes. The consistency should be runny and not thick. 

Take the pan off the heat and add the rest of the chopped nuts. Cool to room temperature and pour in moulds and place in the freezer. Freeze overnight. You can also pour into one large mould - this will prove to be more convenient if you want a fluffier and creamier version. Once you pour in a single large mould, remove from freezer when semi frozen and beat with electric whisk for a few minutes and then return to the freezer to freeze completely.

VARIATIONS: Pista Kulfi - for this only add pistachio and a drop of green food colour

Mango Kulfi - for this, take the processed pulp of 2 medium sized mangoes of your choice.

Strain the pulp to remove any strings. Add this pulp to the kulfi mixture as soon as it reaches room temperature. Omit the cardamom powder, and saffron. However you can add the nuts if you wish.